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2 c. all-purpose flour 2 c. sugar 1/2 tsp. salt 1 tsp. baking soda 2 tsp. ground cinnamon 3 eggs 1 1/2 c. vegetable oil 2 c. finely grated carrots 1 tsp. vanilla extract 1 c. well-drained crushed pineapple 1 c. shredded coconut 1/2 c. chopped nut, divided (optional) In a mixing bowl, combine dry ingredients. Add eggs, oil, carrots, and vanilla; beat until combined. Stir in pineapple, coconut, and 1/2 c. nuts. Pour into a greased 9x13x2 in. baking pan. Bake at 350 degrees for 50-60 minutes or until cake tests done. Cool and frost with Cream Cheese Frosting. Store in refrigerator. 12-16 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |